Jenna's Roast Pumpkin PHILLY and Tuna Frittatas

Jenna's Roast Pumpkin PHILLY and Tuna Frittatas
15 Mins
Prep time
45 Mins
Cooking time
Serves 12

What you need

  • 500g butternut pumpkin, peeled and cut into 1.5cm cubes
  • Olive oil spray
  • 1 x 185g can tuna in springwater, well drained and broken into chunks
  • 1/3 cup roasted red capsicum, chopped
  • 3 spring onions, finely chopped
  • 250g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 4 eggs, lightly beaten
  • 1 tablespoon chopped fresh thyme leaves
  • Salt and pepper, to taste
  • 1 cup grated tasty cheese
  • Salad, to serve

How to make it

  1. PLACE the pumpkin onto a paper lined tray and spray with oil. Bake in a hot oven 200°C for 20 minutes or until just tender. Cool slightly.
  2. PLACE half the pumpkin into the base of 12 x 1/3 cup paper lined muffin pan. Combine the tuna with the capsicum and spring onions then spoon over the pumpkin.
  3. WHISK together the PHILLY and eggs until smooth to make a custard, stir through the thyme then season to taste. Pour the custard evenly into each of the muffin pans then top each with the remaining pumpkin and a sprinkle of cheese. 
  4. BAKE in a moderate oven 180°C for 20–25 minutes or until set and golden. Serve immediately with a fresh green salad.

Tip: Cut 15cm squares of baking paper to line the muffin tins.